Pinoy Hotelier

Culinary Arts and Sciences

This is part of CMO No. 30, s. 2006.

Culinary Arts and Sciences

Course description: This course aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment.

Credits : 3 units
Pre-requisite : None
No. of Hours : (3 hours per week) 54 hours

Course objectives

By the end of this course, students should be able to:

• Carry out basic “mise en place”
• Understand and apply basic food preparations
• Use basic cooking methods
• Prepare and store soups, stocks and glazes, and sauces
• Prepare, handle, present and store meat and poultry
• Maintain efficient and effective work practices

Course content

• Mise en Place
• Food Preparation
• Storage of Food Products
• Food Infection and Intoxication
• Hygiene and Cleanliness
• Methods and Techniques of Cooking
• Stocks, Sauces and Soups
• Eggs, Vegetables, and Farinaceous Products
• Poultry and Meat Buttery and Cooking
• Product Knowledge
• Occupational Health and Safety